Rookery has unveiled new dishes as part of their menu refresh under Chef Sebastian See.
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The dishes pictured here are Wagyu Rump ($35), Burrata ($18), and Vongole all Blanc ($16).
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I love the wagyu, even though the rump isn't usually my favourite part of the beef. That's because Chef Sebastian has seared it such that it was slightly charred, salted and crisp outside, yet retaining all the beefy juices of the Westholme wagyu within.
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You must also order the roast pork, which he R&D for 3 months before rolling it out. I'll share with you soon!
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